How to Make It
Preheat the oven to 225°. Arrange the sun-dried tomatoes on a wire rack set on a baking sheet. Bake in the oven for about 2 hours, or until the tomatoes completely dry; let cool. Finely grind the tomatoes in a mortar or food processor.
Bring a small saucepan of water to a boil. Squeeze the lemon juice into a bowl of water. Working with 1 artichoke at a time, snap off the outer leaves and trim off all but 1/2 inch of the stem. Using a sharp knife, cut off the yellow leaves at the top of the heart and trim the base and stem. Using a spoon or a melon baller, scoop out the furry choke. Cut the heart into 1-inch wedges and add to the lemon water. Drain the artichokes and add them to the boiling water. Cook, stirring occasionally, until tender, about 12 minutes; drain and transfer to a bowl.
Heat the olive oil in a deep medium skillet. Add the shallots and garlic and cook over moderate heat just until golden. Add the fennel and onion and cook, stirring, until tender, about 5 minutes. Add the artichokes and cook until heated through. Add the wine and cook until reduced by half, about 3 minutes. Add the chicken stock and cook until reduced by two-thirds, about 5 minutes. Swirl in the butter until melted, then stir in the olives, basil and thyme. Season with salt and pepper and keep warm.
Preheat the oven to 350°. Season the fish with salt and pepper and sprinkle each fillet on the flesh side only with 1/2 teaspoon of the sun-dried tomato powder.
Heat the canola oil in a large nonstick skillet until shimmering. Add the snapper, skin side down, and cook over high heat until browned and crisp, about 3 minutes. Turn the fish and cook until lightly browned, about 2 more minutes. Transfer the snapper to a rimmed baking sheet, skin side down, and bake for 12 to 14 minutes, or until opaque throughout. Transfer the fish to 4 large plates, spoon the artichoke-olive sauce on top and serve.